Science & Cooking: From Haute Cuisine to Soft Matter Science (Part 1 ; Module 1 - Food Components and Flavor)

A class on the science of cooking. This course was originally developed as a way to teach science to non-science majors at Harvard University.

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Cartes-fiches	15
Langue	English
Catégorie	Alimentation
Niveau	Université
Crée / Actualisé	04.09.2017 / 06.09.2017
Lien de web	https://card2brain.ch/box/20170904_science_cooking_from_haute_cuisine_to_soft_matter_science
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What are the molecules of cooking?

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Fat, carbohydrate, protein

What are main types of carbohydrates?

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Sugars (e.g., glucose, fructose, sucrose) or starches (polymers - long chains - of sugars)

In which form do fats exist at room temperature?

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Liquid, solid

What are examples of carbohydrates?

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From seaweeds: agar; from land plants: pectin, guar gum, methylcellulose; from microbes: gellan, xanthan gum

What do proteins do when you heat them up?

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They change configuration

What do proteins consist of?

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Proteins are polymers (long chains) of amino acids

How many different amino acids are there?

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Of which elemts do carbohydrates exist?

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Carbon C, Hydrogen H and Oxygen O

How many molecules are in 1 mole?

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1 mole = 6.022 * 10²³molecules

Which senses are involved in detecting flavor?

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Sight, smell, taste, touch

How is the pH-Value defined? How is the value for water?

pH = - log[H⁺]

where H⁺ is the number of hydrogen ions.

Which chemical reaction comes by adding vinegar to baking soda?

Sodium bicarbonate + acetic acid -> sodium acetate + water + gas

NaHCO₃+CH₃COOH -> CH₃COONa + H₂O + CO₂

What is the volume of one mol of gas?

22.4 L

What are the chemical formulas for acetic acid and tartaric acid?

CH₃OOH

C₄H₆O₆

What is K_eq?

The ratio between the concentrations of products and reactans at equilibrium

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Science & Cooking: From Haute Cuisine to Soft Matter Science (Part 1 ; Module 1 - Food Components and Flavor)

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